Pickling Mix

From : http://busycooks.about.com/od/homemademixes/r/picklingmix.htm

Prep Time: 10 minutes

Total Time: 10 minutes

Yield: 1 cup

Ingredients:

1/4 cup mustard seeds
1/4 cup dill seed
1/4 cup coriander seeds
2 Tbsp. crushed chili peppers
2 Tbsp. crushed bay leaves
1 Tbsp. celery seeds
1 Tbsp. white peppercorns
1 tsp. black peppercorns

Preparation:

Combine all ingredients and store in an airtight container in a cool, dry place. Place desired amount of spices in cheesecloth and use in recipes.

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PICKLED OYSTER MUSHROOMS

From : seriouseats
Ingredients1 pound oyster mushrooms
2 1/2 cups rice vinegar
1 small onion, sliced
1 tablespoon pickling salt
1 tablespoon sugar
1/4 teaspoon black peppercorns
2 bay leaves
2 garlic cloves, peeled and sliced

Procedures1 Wash oyster mushrooms well and chop them into pieces.
2 Bring a pot of salted water to a boil and simmer the oyster mushrooms for 8-10 minutes, until they’re tender.
3 In a medium pot, combine vinegar, onion, salt, sugar and peppercorns. Bring to a boil.
4 When the oyster mushrooms are tender, drain them well and transfer them to the brine.
5 Cook mushrooms in brine for 5 minutes.
6 Divide bay leaves and garlic between two prepared pint jars.
7 Pack oyster mushrooms and onions into jars and top with brine, leaving 1/2 inch headspace.
8 Use a wooden spoon or chopstick to remove air bubbles from jars. If necessary, add more brine to return the headspace to 1/2 inch.
9 Wipe rims, apply lids and rings and process jars in a boiling water bath for 15 minutes.
10 When time is up, remove jars from canning pot and let jars cool on a folded kitchen towel.
11 When jars are cool, check lids to ensure a good seal. Any unsealed jars should be stored in the refrigerator.
12 Let pickles rest at least 48 hours before opening.
13 Sealed pickles are shelf stable for up to one year.

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PICKLED GARLIC

From : seriouseats
Ingredients1 pound fresh garlic, peeled
1 cup red wine vinegar
1 cup water
1 tablespoon pickling salt




Procedures1 Prepare a small canning pot and 3 half pint jars. Place 3 new lids in a small pot of water and bring to the barest simmer.

2 Combine vinegar, water and salt in a saucepan and bring to a boil.

3 Pack garlic cloves into prepared jars.

4 Pour hot brine over the garlic cloves.

5 Tap jars gently to remove any trapped air bubbles. If necessary, add more brine to return the headspace to 1/2 inch.

6 Wipe rims, apply lids and rings and process jars in a boiling water bath canner for 10 minutes (start your timer when the water returns to a boil, not when the jars first go in).

7 When time is up, remove jars from canner and let cool on a folded kitchen towel.

8 When jars are cool enough to handle, remove rings and test seals by grasping edges of lids and carefully lifting jars. If lids hold fast, seals are good.

9 Store jars in a cool, dark place. They are ready to eat within 48 hours, but can be kept up to one year.

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GREEN CHILLI PICKLE

Chef's Name : Sabina Sehgal Saikia
Ingredients1 kg green chillies - chopped
1 cup salt
1/2 kg mustard oil
1 Tbsp red chilli powder
1 Tbsp turmeric powder
200 gm ginger - finely ground
250 gm garlic - finely ground
100 gm cumin seeds - roasted and ground
200 gm large mustard seeds - roasted and ground
1 cup sugar
200 gm imli (tamarind)
3 cups of white vinegar

Method
Marinate the chillies in salt for at least two hours.
Soak the imli in the vinegar for at least two hours and extract the pulp.
In a large vessel heat the mustard oil and add red chilli powder and turmeric powder.
Add the ginger and garlic and mix well.
Continue stirring for some time.
Mix in the cumin powder and mustard powder.
Pour the imli-vinegar pulp and mix well.
Add sugar and cook on low heat for some time.
Now add the chillies and cook for 10-15 minutes on low heat till the oil separates. Serve.

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MARINATED CARROTS WITH MINT

From : seriouseats
Ingredients
1 1/2 pounds carrots
1/4 cup olive oil
3 tablespoons seasoned rice vinegar
2 tablespoons chopped mint
1 small clove garlic, minced
1/2 teaspoon sea salt
1/4 teaspoon freshly ground black pepper

Procedures
1 Peel carrots and slice them into thick rounds. Simmer in a pot of salted water until just tender.
2 While carrots cook, whisk together olive oil, vinegar, mint, garlic, salt and pepper.
3 When carrots are fork tender, drain them.
4 Toss warm carrots together with vinaigrette and let them sit until carrots are cool.
5 Place carrots in refrigerator and let them marinate for at least 1 hour before serving. They can be kept in the refrigerator for up to 5 days.

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GARLIC DILL PICKLE

From : seriouseats
Ingredients2 quart kirby cucumbers (approximately 3 pounds)
1 1/2 cups apple cider vinegar
1 1/2 cups filtered water
2 tablespoons pickling salt
8 garlic cloves, peeled
4 teaspoons dill seed
2 teaspoons black peppercorns
1 teaspoon red chili flakes

Procedures1 Wash jars thoroughly in warm, soapy water. If you plan on making shelf stable pickles, prepare a boiling water bath canner. Put fresh canning jar lids into a small saucepan with 3 inches of water and set to the barest simmer.

2 Wash and dry kirby cucumbers. Remove blossom end. Cut into chips, spears or leave whole, depending on your preference.

3 Combine vinegar, water and salt in sauce pan and bring to a boil.

4 Equally divide garlic cloves, dill seed, black peppercorns and red chili flakes between jars. Pack prepared cucumbers into jars as tightly as you can without crushing them.

5 Pour the brine into the jars, leaving 1/4 inch headspace (that's the amount of space between the surface of the brine and the rim of the jar).

6 Remove any air bubbles from jars by gently tapping them. You can also use a wooden chopstick or plastic utensil to help remove stubborn bubbles.

7 Wipe rims and apply lids and bands (don't screw them on too tightly).

8 If processing jars for shelf stability, lower jars into your processing pot. When water returns to a boil, set a timer for 10 minutes.

9 When time is up, remove jars from canning pot and allow them to cool. When jars are cool enough to handle, check seals.

10 If you choose not to process your jars, let them cool before putting them into the refrigerator. Do note that your jars may seal during the cooling process. However, without the boiling water bath process, that doesn't mean they're shelf stable. Still refrigerate.

11 Let pickles rest for at least one week before eating.

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CAROOT PICKLE

From : Manjulaskitchen

Ingredients:
5 medium carrots
1 1/2 teaspoon salt
1 1/2 teaspoon coarsely ground mustard seeds
1 teaspoon chili powder (adjust to taste)
1/2 teaspoon turmeric
1/8 teaspoon asafetida
1 tablespoon lemon juice
1 tablespoon mustard oil or olive oil

Method:
1.Peel the carrots and thinly slice them about 2 inches long (should be about two cups).
2.Wrap the sliced carrots in a dry towel, ensuring the carrots don’t have any excess water.
3.Mix all the ingredients together with the carrots and put in a glass jar.
4.Keep the jar in the sun for a day. Pickle is ready the next day.
5.Pickle can be refrigerated for about two weeks.

Variations:
Add sliced green chili, sliced the long way.

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PUNJABI MANGO PICKLE

Ingredients:
 
1 kg raw Mangoes (Aam)
150 grams Salt (Namak)
30 grams Red chili pepper (Lal Mirchi)
3 teaspoons fenugreek seeds
6 teaspoons aniseed
15 grams Onions seeds (Kalonji)
7 grams Turmeric (Haldi)
2 1/2 cups Mustard Oil (Sarson Ka Tel)

How to make mango pickle (punjabi):Remove the stones and cut the mangoes into big pieces.
Rub all the ground spices - salt, red chilli, 12 teaspoons mustard oil and turmeric - on mango pieces.
Put in a jar and keep for two days in the sun and shake it daily.
Then pour rest of the oil and leave for 15 days but not in the sun.
Shake it every other day.
Serve after 20 days.
This pickle can be kept for one to two years.
Be careful to keep mango pieces covered with oil.

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ONION PICKLE

Ingredients:
 
1 Kg Onions (Pyaj), small
10 teaspoons coarse mustard powder
8 teaspoons aniseed powder
4 teaspoons white cumin powder
2 teaspoons ground spices
3 teaspoons Red chili pepper (Lal Mirchi)
7 teaspoons Salt (Namak) for onions
2 teaspoons Turmeric (Haldi)
1 teaspoon Onions seeds (Kalonji)
Juice of 2 Lemons (Nimbu)
4 teaspoons amchoor
5 to 6 teaspoons Salt (Namak) for the masala
1 1/2 cups Oil (Tel) (for narrow bottle)
1 teaspoons Black Salt (Kala namak)

How to make onion pickle:
Peel the brown layer from the onions.
Slit into four, keeping intact at the base.
Rub 7 teaspoons salt on the onions and keep for 4 hours overnight.
Heat the oil till smoky and cool.
Throw the water of the onions and wet all the ground ingredients with lemon juice and 1/4 cup of oil.
Fill the masala in the onions and pack in a tall jar.
Then pour the rest of the oil over them.
Put 1 teaspoon salt on top and keep aside for 12 days and serve.

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NIMBU KA MITHA ACHAR (Sweet Lemon pickle)

Ingredients:
340gms smooth-skinned Lemons
2tbsp salt
1/2tsp Fennel seeds (crushed)
1/2tsp Cumin seeds (crushed)
1/2tsp cracked black pepper
1cup shredded jaggery (gur)
1/3cup fresh Lemon juice



How To Make Lemon Pickle:
Wash and thoroughly dry the lemons.
Set them in sun or air dry in oven for 5 minutes.
Slice each one lengthwise into 8 pieces.
Combine the salt, fennel seeds, cumin seeds and black pepper in a small bowl and mix well.
Arrange a layer of citrus, cut side up, in a jar. Sprinkle with the salt spice mixture. Alternate the two ingredients until the jar is full.
Combine the jaggery with the citrus juice in a small saucepan. Bring to boil over high heat, stirring constantly, then reduce the heat to low and simmer for 2-3 minutes.
Cool to Luke warm then pour over the citrus in the jar.
Cool to room temperature and cover with a cloth.
Set in the sun every day for 5 weeks; bring the jar inside every night.
Shake the jar 2-3 times in a day.
After 5 weeks do not set it in the sun, but continue to shake for another 2 weeks before use.

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LEMON PICKLE IN OIL

Ingredients:
 
1 kg Lemons (Nimbu)
240 grams Salt (Namak)
1/2 litre Mustard Oil (Sarson Ka Tel)
2 big pieces of asafoetida
4 teaspoons Red chili pepper (Lal Mirchi)
1/2 kg Ginger (Adrak)
30 grams Mustard seeds (Rai/Sarson)
120 grams whole fresh red chillies (Lal Mirchi)
60 grams methi seeds
juice of two galgals or 1 cup Lemon (Nimbu) juice
1 tablespoon Salt (Namak) for lime juice

How to make lemon pickle in oil:
Wash and dry the lemons with a cloth.
In each lemon make four cuts and pack the salt inside and rub a little salt outside also till tender.
Heat the oil till smoky.
Remove from the fire, add asafoetida and when it swells up, crush it with a spoon.
Add chilli powder and stir till red colour appears.
Remove from the fire, add mustard seeds and stir for a little while.
Now stir in lemons, fresh red chillies and ginger and cook until a little tender.
Roast methi seeds and powder.
Mix methi seed powder and the juice of galgal or lime mixed with one tablespoon salt Cook for 5 minutes.
Remove from the fire, pour the lemons with the juice into a clean jar, and cork tightly.

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DRY DATES PICKLE

Ingredients:
 
250 grams dry Dates (Khajoor)
1 teaspoon Red chili pepper (Lal Mirchi)
5 teaspoons Coriander (Dhania) powder
5 teaspoons aniseed powder
2 teaspoons white cumin powder
3/4 or 1 cup Lemon (Nimbu) juice
Salt (Namak) to taste

How to make dry dates pickle:
Boil the dates until a little tender.
Remove the stones and keep them whole.
Dry with a clean cloth.
Mix all the ground ingredients together with a little salt and fill in the dates.
Keep the dates in clean jar.
Mix a little salt with lemon juice and pour over the dates, taking care that dates must be covered with lemon juice.
Keep aside for 7 days.
Shake the jar every other day and serve after one week.

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AMLA (Gooseberry) PICKLE

From : indianfoodforever
Ingredients:
 
1/2 kg Amla
125 gms Green Chillies (slit )
125 gms Oil
50 gms Salt
1/2 tsp Jeera
1/2 tsp Mustard seeds
2 tblsp roasted & powdered Sesame seeds
1 small Lemon

How to make amla achar :

Wash and dry amla and keep aside.
Heat oil in a pan and fry green chillies for 2 minutes.
Remove the chillies from the pan Add jeera and mustard seeds.
Then add Aamla and fry for few minutes.
Sprinkle some water and cover the pan with a lid and let it stay for 6 minutes.
Turn the flame to medium and stir regularly.

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